Brunswick Stew

• 1 large hen
• 1 small pork loin roast
• 2 lb. boneless stew beef
• 3 (16 oz.) cans tomatoes
• 2 large onions, finely chopped
• 2 sticks butter
• salt and red pepper to taste
• 1 c. Worcestershire sauce
• 2 c. catsup
• 1 (28 oz.) can creamed corn

1. Place hen, stew beef and loin roast in 4-gallon container with salted water and boil slowly, covered, until meat is very tender. Remove all meat from bone and grind, keeping chicken separate. Place ground beef and pork in broth. Add tomatoes, chopped onions, about 2 sticks butter, salt, red pepper, approximately 1 cup Worcestershire sauce and 2 cups catsup. This varies because of weight of meat. Cook until tomatoes disappear. Add chicken and corn and cook for 15 minutes more over low heat, stirring often.

hen, pork loin roast, boneless stew beef, tomatoes, onions, butter, salt, worcestershire sauce, catsup, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83480 (may not work)